State Banquet Master Chef - Making Shaqima at home, soft and sweet. Exclusive recipe revealed!

Hello everyone, I think you all are pretty familiar with Shaqima (Fried egg noodles mixed with syrup)? It’s very soft and sweet. Among all kinds of desserts, Da Ye loves Shaqima the most.
Actually, both the recipe and the technique of making Shaqima are very simple. With 250g of flour and 3 eggs, as long as you master the key technique, you can make this easily at home.
This time we invited our 72-year old Master Pastry Chef Da Da Ye, who is sharing his technique in making flour pastry. The video is full of useful techniques, don’t miss it!
Our motto is: Pass on the traditional craftsmanship heritage, never leave any regrets behind. Even Da Ye praises it to be the best Shaqima he’s had. Let’s all try it out and let us know how it goes.
Ingredients: 250g Flour, 175g Honey, 3 Eggs, 1.25g Baking powder, Some dry fruits or "qinghongsi" (colored sweet strips), Oil
Instruction:
1. 250g of Flour, add 2 eggs, add 1.25g of baking powder, mix well, knead into smooth dough
2. Rest the dough then knead to smooth again, roll out the dough in a way similar to how we roll homemade noodle dough. Cut the dough into noodles as thick as chives after rolling the dough
3. When the oil is about 90-120 Celsius, fry the noodles, take them out once they are fluffy
4. Add 60g of water into the clean wok, add 175g of oil, heat it up with low heat until it’s shiny, then add 75g of honey, heat it up until it’s stretchy syrup
5. Pour the syrup evenly on the fried noodles, mix them well, sprinkle some cooked sesame seeds on the board, pour the noodles and shape them, sprinkle the colorful dry fruits or qinghongsi, then we finish it by slicing them into cubes and plating them
Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chit-chatting.
Our dishes are good-looking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.
Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.
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